September 26, 2020
“Martha Stewart’s Cake Perfection: 100+ Recipes for Sweet Classics, From Simple to Stunning”
I hope you have already ordered my latest book, “Martha Stewart’s Cake Perfection: 100+ Recipes for Sweet Classics, From Simple to Stunning” by Clarkson Potter. If not, you can do it now – just click on the highlighted link.
I’m so excited about this book – it contains 125 delicious cake recipes for all occasions, with exquisite flavors, must-try designs and my favorite and most trusted baking techniques. In this how-to guide, I offer my tried-and-true tips for making layers and cakes, batters and buttercreams, cakes and chiffons – from everyday favorites to stunning showstoppers, plus a whole chapter on cookies!
I know you will love this book as much as I do. Enjoy these photos, and by all means order your copy today! It’s in bookstores on October 13th!
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This is my 97th book. And I assure you that you will want to make every cake in “Cake Perfection.” We worked very hard to make this book different from all the others. It’s full of stunning photos, great ideas and useful baking techniques for making beautiful and delicious cakes. (Photo by Lennart Weibull)
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This is our delicious Mile High Salted Caramel Chocolate Cake. This one is for the chocolate lovers – it’s made with rich salted caramel, layers of chocolate cake and dark chocolate frosting. (Photo: Johnny Miller)
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This pistachio cardamom bundt cake can be made any day of the week – fragrant and delicious, this bundt cake is decorated with Sicilian pistachios and dried rose petals. And in my book I give the easiest solution to getting a bundt pan in one piece. (Photo by Lennart Weibull)
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It’s hard to resist our berry cake – check out all the beautiful deep blueberry, black raspberry, blackberry and different shades of burgundy frosting. This recipe packs fresh fruit into the batter and sweet black raspberry jam into the meringue buttercream. (Photo by Mike Krautter)
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Also in this book – orange curd cakes. These cookies are filled with delicious citrus flavor. They are made from a crust in the dough, curd in the filling and fresh slices of fruit on top. (Photo by Mike Krautter)
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And here is another fruit dessert – our nectarine cake. It’s so easy to make, and the nectarine stone fruit slices formed in concentric circles mimic beautiful rose petals. (Photo by Lennart Weibull)
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This book is divided by type with this Chocolate Zucchini Cake in our cake chapter. It’s a deliciously moist cake that you can bake in advance. To make it even more special – decorate the top with candied squash blossoms. (Photo by Lennart Weibull)
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Our sprinkle cake is a big favorite in our Celebration Cakes section. No birthday celebration should be without one – complete with three layers of cake and homemade “confetti” sprinkled inside and out. (Photo by Lennart Weibull)
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And yes, my book even includes this fancy strawberry ombre cake with rose gold leaf. It’s made with five different shades of vanilla cake and then topped with strawberry jam and buttercream frosting. (Photo by Lennart Weibull)
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These Chocolate Stout Cupcakes are a fun treat for any occasion. They combine a dark stout beer with a popular salty snack – pretzels, and topped with thick cream cheese. (Photo by Lennart Weibull)
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I call this our faux stone cake. With its beautiful frosting in various shades of blue, it tops our Show Cakes chapter. My special tip – chill the cake for at least two hours before frosting to make it easier to set up the pattern. So, order your copy “Martha Stewart’s Cake Perfection: 100+ Recipes for Sweet Classics, From Simple to Stunning” right now. You can pre-order a few to get started on your holiday gift list. This book is a must-have for anyone who loves to bake and eat delicious and beautiful homemade cakes. You’ll use it again and again! (Photo by Lennart Weibull)
